Shine Muscat Cake – Birthday Cake Idea

Experience making Shine Muscat cake for your special birthday cake! Delight in the lightness of chiffon cake and the sweetness of Muscat grapes layer with Chantilly frosting. A complete package of fancy, elegant pretty topping of dessert in one!

That sounds delicious! Shine Muscat grapes are known for their sweet and juicy flavor. Chiffon cake is a light and fluffy cake that pairs well with fruits, and Chantilly frosting adds a creamy and sweet touch. Taste like heavenly cheesecake with super crunchy, juicy, and pretty topping, It’s a perfect combination!

Treat yourself or your loved ones to a truly special and delicious cake that showcases the natural sweetness of Shine Muscat grapes.

Looking for a unique and delightful birthday cake idea? Consider a Shine Muscat Cake! This cake combines the lightness of chiffon cake with the sweetness of Shine Muscat grapes, creating a perfect balance of flavors. The chiffon cake provides a fluffy and tender base, while the Shine Muscat grapes add a burst of freshness and natural sweetness.

The Origin of Shine Muscat Grapes

Are you a fan of sweet and juicy grapes? If so, then you’re in for a treat with the Shine Muscat grapes! Known for their vibrant green color, crisp texture, and intense sweetness, these grapes are a popular fruit in Korea.

Korean Shine Muscat grapes, also known as “Shine Muscat” or “Shine Muscat Green,” are a variety of seedless grapes that originated in Japan. They were first developed by the Okayama Prefecture in Japan and later introduced to Korea. Since then, these grapes have gained immense popularity for their unique flavor and appearance.

Japanese Muscat grapes, botanically classified as Vitis vinifera, are a sweet, aromatic variety belonging to the Vitaceae family. There are over 200 varieties of muscat grapes worldwide.
Shine Muscat Grapes are big, green, seedless grapes. They’re typically grown in Japan or South Korea, and are incredibly expensive, often selling for 10× the cost of regular green grapes.

Why is Shine Muscat so expensive?

Here’s what makes them so expensive; This seedless table grape with a light green skin that does not need to be peeled before eating (Japanese consumers generally remove the skin due to it being thicker in domestically-grown grapes) is characterized by its juicy, sweet, thick flesh and unique refreshing aroma, and is known as the ‘Queen of Muscat’.

Moreover, Muscat grapes can also be eaten as a standalone snack, displayed on fruit platters, or used as a topping for desserts such as tarts, cakes, and ice cream.

In addition, Shine Muscat grapes are a source of fiber to stimulate the digestive tract and contain vitamin C to strengthen the immune system while reducing inflammation. The grapes also contain potassium to balance fluid levels within the body, vitamin K to assist in faster wound healing, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and other nutrients, including vitamin B6, magnesium, and calcium, which are natural compounds in the flesh with antioxidant-like properties to protect overall health and well-being.

That’s why that makes this shiny muscat green grape is so expensive but worthy. When you’ve tasted it once, you will want more and more, So this is what I do with this recipe today. Making super special birthday cake with Shine Muscat grape. And what is the best part? The grape is still crunchy even after 3days, unlike any other fruits on topping cake.

So, if you’re looking to surprise someone special with a birthday cake that’s both delicious and visually appealing, consider the Shine Muscat Cake. It’s a delightful treat that showcases the sweetness of the grapes and the lightness of the chiffon cake, making it a memorable and delightful birthday cake choice. Try now!

Ingredients of Shine Muscat Cake

Chiffon Cake

You have the option of either buying an original chiffon cake and assembling it with the other components, or making the chiffon cake from scratch, which is also a great choice

• Eggs; Eggs provide structure and stability to the cake while also contributing to its texture and leavening properties.
• Cake flour; I use cake flour because it’s lighter than all-purpose flour because Cake flour is finely milled and has a lower protein content
• Granulated Sugar; Sugar not only sweetens the cake but also helps in tenderizing and moistening the crumb. It also contributes to the cake’s golden color when baked.
• Salt; To balance all profile taste
• Vanilla extract; Vanilla extract adds flavor and aroma to the cake, enhancing its overall taste.
• Baking soda and Baking powder; Both baking soda and baking powder are leavening agents that help the cake rise and achieve a light, fluffy texture.
• Milk; Milk adds moisture to the cake batter, resulting in a tender crumb and ensuring the cake is not too dry. I use full cream here
• Oil; to keep the cake moist and tender, contributing to its texture.
• Sour cream; adds richness and moisture to the cake batter, enhancing its flavor and texture.
• Unsalted Butter; It also contributes to the cake’s texture and helps in achieving a tender crumb. Make sure to use unsalted butter to prevent salty cake.

Chantilly Frosting

Chantilly frosting is a creamy and light frosting made with whipped cream. This is perfect for cakes and cupcakes, it adds a delicious and fluffy texture to your desserts

• Unsalted Butter: Butter adds richness and flavor to the frosting. Using unsalted butter allows you to control the level of salt in the frosting.
• Cream Cheese: Cream cheese adds a tangy and creamy texture to the frosting. It also helps stabilize the whipped cream and mascarpone cheese.
• Mascarpone Cheese: Mascarpone cheese is an Italian cream cheese that has a smooth and velvety texture. It adds richness and a slightly sweet flavor to the frosting.
• Whipping Cream: Whipping cream is the main ingredient that gives the frosting its light and fluffy texture. It is whipped until soft peaks form and then folded into the other ingredients.
• Vanilla Extract: Vanilla extract adds a delicious aroma and flavor to the frosting. It enhances the overall taste of the Chantilly Frosting.
• Powdered Sugar: Powdered sugar, also known as confectioner’s sugar or icing sugar, is used to sweeten the frosting. It dissolves easily and helps stabilize the whipped cream.

Assemble

• Shine Muscat Grapes: These are the star ingredient of your cake! Shine Muscat grapes are known for their sweet and juicy flavor. They will add a burst of freshness and natural sweetness to your cake.
• Granulated Sugar: Granulated sugar is used to sweeten the grapes. You can create a simple syrup by dissolving the sugar in water, which will help enhance the sweetness of the grapes and create a syrupy texture.
• Water: Water is used to make the simple syrup. It is combined with the granulated sugar and heated until the sugar is dissolved, creating a sweet syrup that can be drizzled over the grapes.

How to Make Shine Muscat Cake

First, preheat the oven to 350°F (170°C). Prepare a cake pan by lining it with baking paper.

Then, In a bowl, mix the dry ingredients: flour, salt, baking powder, and baking soda. Stir until well combined.

In a separate bowl, combine the wet ingredients: eggs, milk, vegetable oil, sour cream, and vanilla extract. Mix until well combined.

Moving on to another bowl, cream the butter and sugar using a mixer until light and fluffy.

Gradually add the mixture of wet and dry ingredients to the creamed butter. Mix until the batter is smooth. and Pour the batter into the prepared cake pan. Bake in the preheated oven for approximately 25 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the refrigerator for 30 minutes to 1 hour.

Meanwhile, in a separate bowl, using a mixer, beat together the butter, cream cheese, and mascarpone cheese until light and fluffy. Add the vanilla extract and powdered sugar, and mix until smooth.

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

Now, let’s prepare the simple syrup: dissolve the sugar in hot water in a bowl and stir until the sugar completely dissolves.

Once the cake has cooled, cut it horizontally into three layers.

Assemble Cake

Place the first layer of the chiffon cake on a serving platter or cake stand. Brush the top of the cake with the simple syrup to add moisture. Line the edges of the cake with strips of mica roll for a decorative touch.

On the first cake layer, arrange sliced muscat grapes around the cake, creating a border. Then, spread a generous portion of the Chantilly frosting on top of the cake layer, covering the grapes.

Stack the next cake layer on top of the frosted layer. Repeat the process by arranging sliced muscat grapes and spreading a layer of Chantilly frosting on top. Continue this process until you’ve used all three cake layers.

Once you’ve stacked all the cake layers, spread the remaining Chantilly frosting on the top layer, ensuring it is evenly distributed. You can use a spatula or a piping bag to create decorative patterns if desired.

Finally, decorate the top of the cake with more sliced muscat grapes, placing them in a visually appealing pattern or design.

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